Monday, October 4, 2010

Shake with ice and pour into a copper mug or highball glass. Top with ~4 oz ginger beer (AJ Stephans) and add a straw.

Even after taking my time with the first drink, my large dinner was still weighing heavy on me and I decided that I needed a digestif. The drink off of Deep Ellum's menu that seemed perfect for the occasion was the Fernet Buck for both Fernet Branca and ginger beer are great for settling one's stomach. Moreover, ordering a shot of Fernet with a ginger beer back used to be a quite popular combination a few years ago before people eschewed the flavor complementation in favor of the more expedient and often communal shot ritual.

When I ordered one from bartender Jennifer Salucci, she apologized that all of the copper mugs were being used so she would have to make one in a highball glass. The Buck was crisp lime on the sip followed by a dry ginger flavor and lingering menthol note. While there were no great surprises with the drink's flavor profile, it was quite an enjoyable drink. Indeed, the Fernet Buck was the digestive aid that the doctor ordered!

who? what?

The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.(Note: If you are looking for virgin cocktails, check out the companion MocktailVirgin blog!)

drink & tell: a boston cocktail book

A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!